A Pie of Carrots and Other Roots

Name: A Pie of Carrots and Other Roots
Yield: Serves 10 to 12
Cuisine: Italy
Ingredients: 11- to 12-inch (28- to 30-cm) tart pan with removable base; 1 teaspoon ground cinnamon; 2 egg yolks; 1 egg lightly beaten with ½ teaspoon salt, for glaze; 5 to 6 tablespoons (75 to 90 ml) water; 3 ounces (90 g) fresh buffalo mozzarella cheese, chopped; 1½ cups (330 g) farmer cheese or whole-milk ricotta cheese; 3 or 4 sprigs marjoram; 3 or 4 sprigs mint; 2 cups (500 ml) veal or beef broth, more if needed; 1½ pounds (675 g) carrots, peeled; 2 eggs, lightly beaten; 2 tablespoons (30 g) butter, melted; 2 tablespoons (30 g) finely chopped candied orange peel; 1½ tablespoons (15 g) pepper; 1½ tablespoons (15 g) ground cinnamon; 3 tablespoons (30 g) freshly grated nutmeg; 1 cup plus 2 tablespoons (225 g) sugar; 2 cups (225 g) grated Parmesan cheese; ¼ cup (60 g) sugar; 1 cup (225 g) butter; 1½ teaspoons salt; 1 teaspoon rose water; 4 cups (500 g) flour, more for rolling

Preparation info

Serves
10 to 12

Difficulty
Medium

Appears in

The Cookbook Library

By Anne Willan

Published 2012

About

Ingredients

1½ pounds (675 g) carrots, peeled
2 cups (500

Europe
Italy
Mediterranean
Venice
Pie

Method

To make the pastry dough

Sift the flour onto a work surface and make a well in the center. Put the egg yolks, salt, sugar, cinnamon, rose water, and 5 tablespoons of the water in the well. Pound the butter with a rolling pin to soften it, add it to the well, and work the ingredients in the well with the fingers of one hand until thoroughly mixed. Using a pa